If you have been craving the rich, comforting flavors of Indian cuisine but want the ease of a hands-off cooking method, this Crockpot Chicken Tikka Masala Recipe is exactly what you need. It combines tender chicken thighs simmered slowly in a fragrant, creamy tomato sauce infused with traditional spices, delivering that authentic taste with minimal effort. Whether you’re a busy weeknight cook or just in the mood to cozy up with a hearty meal, this recipe is a guaranteed crowd-pleaser that fills your home with irresistible aromas.
Ingredients You’ll Need
Getting the flavors just right starts with the right ingredients. Each one plays a crucial role, from the warmth of spices to the creaminess that rounds out the sauce, making this dish as vibrant as it is satisfying.
- 2 pounds boneless, skinless chicken thighs: Offers juicy, tender meat that stays moist throughout the slow cooking process.
- 2 tablespoons ghee: Adds a rich, buttery depth that enhances the aroma and texture of the onion and spices.
- 1 onion, diced: Provides a sweet, savory base that softens beautifully when cooked down.
- 1 serrano chili, seeded and diced: Brings a subtle heat without overpowering the dish.
- 4 cloves garlic, minced: Infuses a pungent, fragrant kick essential to authentic flavor.
- 1 tablespoon minced ginger: Adds a warm, zesty brightness balancing the richness of the sauce.
- 1 tablespoon garam masala: A signature Indian spice blend that’s the heartbeat of this recipe.
- 1 teaspoon ground coriander: Contributes a light, citrusy note that lifts the dish.
- 1 teaspoon ground cumin: Offers earthy undertones that complement the other spices.
- ½ teaspoon ground turmeric: Imparts its golden hue and subtle warmth.
- ½ teaspoon kosher salt: Enhances all the flavors without making the dish salty.
- 15 ounces tomato sauce: Creates the rich, velvety base for the masala.
- â…” cup whole milk yogurt: Adds creaminess and a slight tang, perfect for mellowing the spices.
- 3 cups cooked basmati rice: The ideal fluffy accompaniment for soaking up every bit of sauce.
- ¼ cup chopped fresh cilantro (optional): A fresh garnish that adds a burst of herbaceous brightness.
How to Make Crockpot Chicken Tikka Masala Recipe
Step 1: Prepare the Crockpot and Chicken
Begin by spraying the inside of your crockpot with a bit of nonstick spray to keep everything from sticking. Add the chopped chicken thighs directly into the crockpot, setting the stage for slow, gentle cooking that will make your chicken irresistibly tender.
Step 2: Sauté Aromatics and Spices
While the crockpot does its job, melt the ghee in a large skillet over medium heat. Add the diced onion and cook until soft and beautifully translucent, about 5 to 7 minutes. This step builds the flavor foundation you can really smell and taste in the final dish.
Step 3: Spice It Up
Next, stir in the serrano chili, minced garlic, and ginger alongside your garam masala, coriander, cumin, turmeric, and salt. Sauté everything together for about 1 to 2 minutes, just until the spices release their inviting aroma, which makes your kitchen smell divine.
Step 4: Deglaze and Transfer
Add a splash of water to the skillet and use a spatula to scrape up any browned bits stuck to the bottom—this is pure flavor magic. Pour the entire spice and onion mixture into the crockpot, mingling perfectly with the chicken.
Step 5: Add Tomato Sauce and Slow Cook
Pour in the tomato sauce and give everything a good stir. Cover the crockpot and cook on low for 3 hours, allowing all those spices and juices to meld into a rich, luscious sauce that envelopes every bite of chicken.
Step 6: Finish with Yogurt and Serve
Once the chicken is tender and the sauce is thickened, stir in the creamy yogurt right in the crockpot to give it that signature smooth texture and tang. Serve your homemade Crockpot Chicken Tikka Masala Recipe sprinkled with fresh cilantro for a vibrant finish.
How to Serve Crockpot Chicken Tikka Masala Recipe
Garnishes
Adding freshly chopped cilantro on top provides a lovely pop of color and herbaceous freshness that contrasts beautifully with the creamy, spiced sauce. A squeeze of lime on the side can also elevate the flavors even more.
Side Dishes
This dish pairs perfectly with fluffy basmati rice, which soaks up all that wonderful sauce. For variety, you might also serve it alongside warm naan bread or a simple cucumber raita to balance the heat and spice.
Creative Ways to Present
For an impressive yet easy presentation, serve the Chicken Tikka Masala in individual bowls layered over rice, garnished with cilantro and a sprinkle of garam masala. You can also create small tasting portions for a party spread, perfect for sharing the joy this dish brings.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Chicken Tikka Masala Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen even more after sitting, making for a delicious next-day meal.
Freezing
You can freeze leftovers for up to 2 months. Portion the dish into freezer-safe containers or bags, leaving some room for expansion. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop or in the microwave until warmed through, adding a splash of water or broth if needed to loosen the sauce. Stir well to combine and enjoy just like freshly made.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but thighs tend to stay juicier and more flavorful during slow cooking. Breasts might dry out, so keep an eye on the cooking time.
Is it necessary to use whole milk yogurt?
Whole milk yogurt adds creaminess and a nice tang. You can swap it with Greek yogurt or a dairy-free alternative, but be sure to stir it in at the end on low heat to prevent curdling.
Can I make this recipe spicier?
Absolutely! Leave the seeds in the serrano chili or add extra chili powder or cayenne pepper to taste. Just adjust according to your heat preference.
Do I need to brown the chicken before adding it to the crockpot?
It’s not required, as the slow cooker will gently cook the chicken, but browning can add extra flavor and texture if you have time and want to elevate the depth of the dish.
What is the best rice to serve with this Chicken Tikka Masala?
Basmati rice is ideal due to its fragrant aroma and fluffy texture, which complements the rich sauce perfectly. You can also try jasmine rice or steamed cauliflower rice for a low-carb option.
Final Thoughts
You really can’t go wrong with this Crockpot Chicken Tikka Masala Recipe. It’s the perfect blend of comfort, convenience, and authentic flavor, one that I promise will quickly become a favorite in your home. So grab your crockpot, gather your ingredients, and get ready for a delicious adventure in your own kitchen. You deserve it!
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Crockpot Chicken Tikka Masala Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Indian
Description
This Crockpot Chicken Tikka Masala is a flavorful and easy slow-cooked Indian-inspired dish featuring tender chicken thighs simmered in a spiced tomato sauce enriched with yogurt and aromatic spices. Perfect for a comforting meal served over basmati rice.
Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Spices and Sauce
- 2 tablespoons ghee
- 1 onion, diced
- 1 serrano chili, seeded and diced
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon kosher salt
- 15 ounces tomato sauce (1 can)
- ¼ cup water
- â…” cup whole milk yogurt
To Serve
- 3 cups cooked basmati rice
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Prepare the Crockpot: Spray your crockpot with nonstick spray and add the chicken pieces directly into the crockpot bowl.
- Sauté Aromatics: Heat the ghee in a large skillet over medium heat until melted. Add the diced onion and cook for 5-7 minutes until softened.
- Add Spices and Flavorings: Add the serrano chili, minced garlic, minced ginger, garam masala, ground coriander, ground cumin, turmeric, and kosher salt to the skillet. Cook for another 1-2 minutes, stirring frequently, until the mixture is fragrant.
- Deglaze the Pan: Pour in ¼ cup of water to the skillet and scrape up any browned bits from the bottom to capture all the flavors. Transfer this spice mixture and liquid into the crockpot over the chicken.
- Add Tomato Sauce and Cook: Pour the tomato sauce into the crockpot and stir to combine everything thoroughly. Cover and cook on low for 3 hours until the chicken is tender and cooked through.
- Finish with Yogurt and Serve: After cooking, stir in the whole milk yogurt gently to add creaminess and a slight tang. Serve the chicken tikka masala garnished with chopped fresh cilantro, alongside cooked basmati rice.
Notes
- Using boneless, skinless chicken thighs keeps the meat tender and juicy during slow cooking.
- Adjust the serrano chili amount or omit it if you prefer less heat.
- Whole milk yogurt adds creaminess and balances the spices; avoid adding directly to high heat to prevent curdling.
- For added depth, marinate the chicken with spices and yogurt ahead of time, though this recipe is designed for convenience.
- If you don’t have ghee, you can substitute with unsalted butter or a neutral oil like vegetable oil.
